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Posted by on December 12, 2011 in RECIPES BY INGREDIENTS


Chicken -Macaroni Soup

chicken sopas

This is my sister Kristine’s recipe.  When it comes to her, she voluntarily cooks anything involving macaroni (macaroni salad, chicken macaroni sopas,  hhhmmm i think that’s just about it)

Filipinos are familiar with this chicken macaroni soup we call sopas, it’s a  soup with chicken and macaroni as the major ingredients and flavored with milk and fish sauce.   When we were young, I love to get sick because our mama will always cook chicken-macaroni sopas when we are sick 🙂

Anyway, here’s Kristines’s recipe, she didn’t put ginger since she hates its taste 😦


macaroni noodles – 100 g.

Chicken wings – 4 pcs cut in the mid joint

Onion, diced –  1 bulb

Garlic, crushed and chopped – 5 cloves

Evaporated milk – 100 ml (she almost used up the whole 200 ml)

Fish Sauce – 1 tbsp

chicken powder –  2 tsp

Ground pepper

Salt to taste (if needed)

Carrots, jullienned – 1 medium

Cabbage, jullienned – 50 g

Water – 1 L

vegetable oil – 1 tsp

Hard boiled eggs (optional but highly recommended) –  as many as the number of people eating.  In our case, 3.

Cooking Procedure :

1. Sauté garlic until it is aromative then add the onion and stir until the onion is transparent.

2.  Stir in  the chicken wings and pan simmer it until it releases its juices and oils.

3. Add water and cover.

4.  Wash the macaroni shells, drain and add it to the chicken mixture.

5. Let the mixture boil then add the milk, chicken powder, fish sauce and pepper.  Adjust taste with salt if needed. Add more water if needed.

6. When the macaroni is almost aldente, add the carrots.  Let it simmer.

7.  When the macaroni is cooked, remove from fire and stir in the cabbage.  Cover and allow the heat of the soup to cook the cabbage.

Serve with hard boiled egg and a glass of chilled coke 🙂

Makes 6 serving . Here’s the estimated Nutritional values per serving based on the ingredients used. 

Calories :  180.4 kcal Total Fat:   11 g.
Cholesterol :  26.44 mg. Saturated fat :  3.08 g.
Protein :  6.7 g Dietary fiber :  1.03 g.
Sodium :  1,136 g. Carbohydrate :  10.73 g.



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Battling Constipation: Treatments

I have battled constipation all my life.  That’s the reason that prompted me to come up with a blog entry that discusses all about constipation, what it is, its  symptoms, and causes (see Battling Constipation: Knowing about it )  Alternative medicines, natural home remedies, medical prescriptions, name it, I have used and taken a few of them.  I grab whatever I can get hold of that will relieve me from constipation.  I have been consulting doctors, yes, mostly general practitioners and some are specialist (gastroenterologist) about my constipation problem.  In fact I am now on laxative and some other medication because my constipation is worsening and I still need to undergo some tests so that my gastroenteroligst would be able to rule out the probable cause/s of my annoying constipation.

This entry aims to provide an overview and information on the possible treatments for constipation, both long term and short-term.  Most doctors would advise their patient to undergo dietary and lifestyle changes first before they prescribe any further medication or more radical treatment should it be needed.  This general dietary and lifestyle guidelines will help relieve the symptoms of constipation and prevent it from recurring. Please understand that treatments depends on the cause/s, severity, and duration of constipation.  These recommendations and treatments are based on the advices and recommendations of the doctors and specialist with whom  I/we have consulted and also based on our researches:

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– foodformylove (25November2011)



Myanmar’s Green Tea Leaves Salad (Lephet Thoke)

I first tasted this traditional Myanmar salad when we had dinner with my officemates at In Le, a Myanmar restaurant located at the Peninsula plaza at the cityhall area.  And from that moment I loved it. For me, the taste is a combination of nature: grassy, pungent, nutty and seedy yet aromatic with the hint of Jasmine in every bite.  I can even smell the aroma of jasmine being release from my mouth going to my nostrils. My husband Frederick and my sister Kristine do not like the taste, though, including Airene and the rest of my housemates.  They said its bitter to say the least.  I don’t understand their reason but neither do they understand why I like this salad 😦 

Just try it.  Foreign food + new recipe = food adventure 🙂


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– foodformylove(23November2011)


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Pata Tim (Braised pork legs)

I was thinking of cooking humba for supper yesterday but what I bought is pork legs.  So I cooked pata tim instead.  Like the humba and adobo, pata tim also uses soy sauce and vinegar as flavoring ingredients then cooked until the meat almost melts in the mouth.  Traditionally, the pork is cooked slowly in order to soften the meat until it appears almost shredded.  With the availability of pressure cooker, things are much easier – saves time and saves money.

Here’s a simple recipe of pata tim.  Next time, i’ll be adding pineapples and pineapple juice.

BEWARE! – this is a high-calorie, high-cholesterol, high-sodium, and high-fat (specially the saturated fat) dish so have it with a blanched or steamed cruciferous vegetables like cabbage or pechay.



Pork leg – 500 g.

Light Soy Sauce – 6 tbsp

Dark Soy Sauce – 1 tbsp

White Vinegar – 7 tbsp

Sugar – 3 tbsp

Water – enough to cover the pork

Garlic, crushed – 5 cloves

Star Anise – 2 pcs

Bay leaf – 2 pcs

oil – 3 tbsp

Peppercorn kernels -as desired

Cooking Procedure:

1.  Combine all of the ingredients and marinade the pork for at least 2 hours.

2.  Saute the pork legs and sear it for a few minutes

3. Transfer the seared pork in a pressure cooker and cook for about 15 minute, start timing it from the moment the pressure cooker whistles.

4.  Continue cooking until almost all the liquid evaporated but make sure to leave a some as sauce.

Serve of steamed rice and a diet pepsi (all that I got, no coke available)

Makes 3 servings . Here’s the estimated Nutritional valuesper serving based on the ingredients used.

Calories :  456.33 kcal Total Fat:  26.67 g.
Cholesterol :  110 mg. Saturated fat :  9.33 g.
Protein :  33.2 g Dietary fiber :  0 g.
Sodium :  1,138.33 g. Carbohydrate :  13.53g


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Posted by on November 20, 2011 in *Filipino, Asian, Main Dish, Pork


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I cooked pinakbet  more than two weeks ago per my husband’s request since we bought bagoong (fermented fish) at Mustafa.  I seldom cook Ilocano vegetable dishes not because I don’t want to but because I’m not sure I know how.

When it comes to Ilocano or other Filipino dishes, our parents never let us cook any.  Either because they love us and they don’t want us to do household chores but we have schedules in washing the dishes, cleaning the house, etc. except cooking. Or maybe the don’t trust us when it comes to cooking or they don’t want to waste food (they might not want the taste) specially that vegetables and other ingredients are very expensive in Tabuk (our hometown)   I only cooked dishes that were not familiar to them.

I am also hesitant to cook pinakbet nor dinengdeng specially with my siblings around because of my notion that they already have a pre-set taste preference of dinengdeng or pinakbet  – comments like, this doesn’t taste like mama’s or papa’s dinengdeng or pinakbet or their meanest comment like “it’s not delicious” all the more made me stay away from cooking this famous Ilocano vegetable dish.

Anyway, if you are not familiar about dinengdeng nor pinakbet, please check my earlier posts on these for some background information (My Mama’s Pinakbet and Cooking Close to Home with Inabraw or Dinengdeng)

Here’s my pinakbet recipe


Eggplant, sliced (Talong) – 3 medium size

Bitter gourd (Ampalaya), sliced – 5 small pieces

Lady finger (Okra), sliced in 2 horizontally – 10 pieces

Squash (kalabasa)

Winged Beans (sigarilyas)

Long Beans (sitaw)

Ripe tomatoes, diced (kamatis ) – 1 large

Onion, diced (sibuyas) – 1 medium bulb

Garlic, crushed (bawang) – 5 cloves

Pork belly, sliced – 300 g.

Bagoong (fermented fish sauce) – 3 tbsp


Ground pepper (pamintang durog)

Cooking procedure:

1. Sauté garlic until it is fragrant (do not roast it).  Add the onion and tomatoes Stir. Then add the  pork, sauté it for a few minute then   and simmer until the pork are tender but not fried.

2. Mix the water (enough to cover the vegetables) and bagoong then pour into the pan.

3. Add the eggplant and the squash. Let it simmer until the eggplant wilted

4.  Add in the rest of the ingredients and cook.

5.  Remove from fire.

I want my pinakbet with a little sauce.  For a healthier pinakbet cook this recipe without the pork 🙂

Makes 8 servings. Here’s the estimated Nutritional values per serving:

Calories : 238 kcal Total Fat: 21 g.
Cholesterol : 28.13 mg. Saturated fat :  7.5  g.
Protein : 6.3 g Dietary fiber : 1.1 g.
Sodium : 548 g. Carbohydrate : 6 g



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Cinnamon Roll

cinnamon roll


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